Butternut Squash And Halloumi Salad Recipes

BUTTERNUT SQUASH AND HALLOUMI SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
• Bake in the preheated oven until butternut squash is tender, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
• Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
• Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

ROASTED BUTTERNUT SQUASH AND HALLOUMI SALAD RECIPE IDEAS - HEALTHY & EASY RECIPES

Steps:

• Heat the oven to 200°C (gas mark 6). Cut the butternut squash into eight wedges lengthways. Remove the reserve of seeds. Halve or quarter the beetroots, depending on their size. Place the squash, seeds, onions and garlic in a large baking tray and drizzle with olive oil. Wrap the beetroot in tin foil and place in a separate baking tray.
• Put the squash and beetroot in the oven and roast for 40 minutes, or until tender, turning the onions occasionally - the times may vary and the squash may cook before the beetroot. Remove the squash seeds when coloured and crisp.
• Just before serving, take the squash and onions out of the baking tray and add the halloumi to the tray (with any oil that remains). Place in the oven and cook for about 10 minutes or until golden.
• To serve, combine the vegetables and halloumi with the chickpeas, spices and parsley leaves. Season with salt and freshly ground pepper and serve drizzled with a little extra olive oil. Serve warm or at room temperature.

BUTTERNUT SQUASH WITH ROSEMARY AND HALLOUMI

Steps:

• For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.
• Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.
• For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown.
• Serve the butternut squash on a warm plate with the fried halloumi on top.

WARM WINTER VEGETABLE SALAD WITH HALLOUMI

Steps:

• Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
• Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
• Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
• Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.